影片
港鐵尖沙咀/尖東站 J 出口, 步行約1分鐘
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電話號碼
21554855
營業時間
今日營業
11:30 - 00:00
星期一至日
11:30 - 00:00
*最後訂座時間：10pm, 甜品最後落單時間：10:30pm
以上資料只供參考, 請與餐廳確認詳情
這間餐廳環境除了海景一流之外，食物質素都OK，服務態度一般，最痛苦係食完牛扒之後返到屋企係咁嘔，醫生話患上急性胃炎，所以大家要小心食物質素，最差係，我關閉餐廳經理知，態度非常之不友善，叫我可以報食環署，認為餐廳衛生程度安全，但係嗰晚我嘔晒啲牛扒出嚟，好明顯係食完呢間餐廳唔乾淨。
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—🦪 “David Herve” Oyster🥗 Caesar Salad•🐟 Marinated Hamachi with Caviar and Avocado•🍝 King Crab with Sea Urchin Spaghettini🥩 M5 Sirloin with Foie Gras•🍰 Lemon Curd Tart with Milk Gelato🍨 Hazelnut Ice Cream Puff—位於K11 MUSEA的餐廳 海景view實在一流主菜的鵝肝西冷牛扒直頭大份到我食吾哂 兩款甜品都幾好食食物味道同份量加埋環境服務 這個價位都吾錯啦😇
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I recently had the pleasure of dining at a lovely restaurant that not only offered exceptional food but also boasted a breathtaking view of Victoria Harbour. This combination made for a truly memorable experience.Starting with the food, the toothfish was a standout. Cooked to perfection, it was flaky and tender, with a subtle richness that was enhanced by a delicate seasoning. Each bite was a delight, leaving me wanting more.The mushroom soup was another highlight. Creamy and flavorful, it captured the essence of fresh mushrooms beautifully. The depth of flavor made it comforting and satisfying, a perfect start to the meal.To top it all off, I indulged in the hazelnut puff for dessert. This sweet treat was light and airy, with a delightful crunch from the hazelnuts. It was the ideal way to conclude a fantastic meal.
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Chef Nathan Green的Kilo在K11 Musea開幕了一段時間, 人流可以再多一點, 有他主理的肉類, 以及維多利亞的海景, 應該可以媲美麗晶酒店的扒房, 現在為了爭取更多生意, 連午晚市的休息也不要, 提供全日的套餐. 主打的當然是牛扒, 我點的是不用額外加錢的coulotte, 也就是巴西燒烤最常用的picanha臀肉上蓋, 沒有刻意留下脂肪, 也因為是Prime的質素, 肉質爽而不韌, 來自南加州Brandt牧場的Holstein種, 除了可以做乳牛之外, 肉質也夠鮮嫩, 這牧場就只有培育這種品種, 除了這裏外也有不少大扒房會用到. 火候控制相當好, 一點過熟也沒有, 既Meaty又Juicy.除了牛扒, 烤羊架也相當不錯, 羶香不會太濃, 也不會太筋性, 油脂肉汁豐富, 不難切起, 皮脂延伸夠, 不用任何汁醬也能提供羊肉肉香和油香, 結合起來比牛扒更惹味. 至於意大利粉方面則一面, 始終不是它的專長, 還是要向Chef Bombana取師了.Chef Nathan Green‘s Kilo at K11 Musea offers all-day set menus to attract more business. The highlight is their delicious steaks, particularly the coulotte, which is made with high-quality Prime Grade beef from Brandt Ranch in Southern California. The cooking is well-controlled, resulting in a juicy and tender texture. Their grilled lamb chops are also a must-try, with a rich and savory flavor and a nice crisp skin. And while pasta is not their specialty, one can always turn to Chef Bombana for that. Overall, Kilo provides a great dining experience with its expertly cooked meats and beautiful view of Victoria Harbour.
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包場的星期天午餐，估唔到咁熱鬧咁多人嘅K11 MUSEA星期日lunch竟然冇人食呢間。呢度落地大玻璃飽覽整個維港海景，夜晚應該會再靚啲，但我鍾意下晝冇人，正！頭盤叫咗生蠔🦪 新鮮 。八爪魚鬚薯蓉，幾特別，唔差 。生牛肉他他 。嚟到Steakhouse，當然要叫牛扒，仲叫左個牛扒漢堡包🍔，個漢堡包非常出色，好多肉汁，一試難忘，值得試！基本上淨係食完半個漢堡包都飽哂😂😂😂 所以飽住咁食塊牛扒，我哋仲揀咗side dish食薯條同菠菜，簡直係食埋夜晚嗰餐 。
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